Everything fries in the same oil in order of how fast it burns, and the chilies go in last for barely thirty seconds. Dried chilies scorch almost instantly and a scorched batch is bitter all the way through with no way back. Pull the pan the moment they darken a shade.
The ratio2 cups oil + ½ cup peanuts + 4 garlic + 3 oz dried chilies (30 seconds only) + ¼ cup sesame.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook15 min
Makes2 cups
CuisineMexican
Cost$
VeganGluten-free
Contains peanuts · sesame
The Ingredients — and where to get them
Cook for2cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Dried chilies
Guajillo, árbol and morita. Stems and most seeds out, torn into pieces.
Fry in order of burn speedOil over medium. Peanuts first, three minutes. Then garlic, two minutes. Then sesame, one minute. Each pulled to a plate as it goes gold.
Chilies last and brieflyHeat off or very low, chilies in for twenty to thirty seconds only, pushed under the oil. They darken a shade and go fragrant. Longer and the whole batch is bitter.
Cool before blendingEverything back in the pan, cooled to warm. Blending hot oil is dangerous and over-emulsifies it.
Pulse coarseShort pulses to a rough, spoonable texture with visible pieces. This is not a smooth salsa.
Season and jarVinegar and salt stirred in. Keeps a month at room temperature, longer refrigerated, and improves for the first week.
Make it yoursPepitas and almonds instead of peanuts. A spoon of piloncillo for sweetness. Calabrian chili for part of the dried chilies. It goes on eggs, tacos, grilled cheese, and vanilla ice cream, which sounds wrong and is not.
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make How to Make Salsa Macha ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is How to Make Salsa Macha gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Salsa Macha vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
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